Hey there, it’s been a while, but I haven’t forgotten you. My very awesome Godmother came to town this weekend and I hear she had a nice time. I say that because I spent most of this weekend, and today, in bed sick. Wonderful timing body. My Godmother mentioned that she wouldn’t mind if there happened to be lemon cupcakes awaiting her arrival and look what the cupcake fairy brought! I found the recipe for the cupcakes and icing here (thanks to crazy for crust). Now these are advertised as triple lemon due to the fact that they’re lemon-ception cupcakes (lemon cupcakes with lemon icing and lemon filling) but honestly, I could use more lemon. I really like my lemon goodies to be kick-your-butt, suck-your-face-in lemony. Now you’ll see in the pictures that my icing looks a bit, well, deflated, and that’s all on me. I tried to Emeril-up the lemon factor and BAM! in some more lemon. I could have counteracted it with more powdered sugar but then I’d need to add some more lemon and it would get all “if you give a mouse a cookie” and the cycle would never stop. With, that, the recipe! (my notes, as always, in bold)
Perfect Triple Lemon Cupcakes
Yield: 15 (probably…but I got 12 with some left over because I was tired and didn’t want to bake another pan for 3 cupcakes.)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, melted
- 1 1/4 cups sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/4 cup fresh lemon juice (from about 1/2 a large lemon)
- 1 tablespoon lemon zest (from about 1 large lemon) (I nixed the zest and added a splash more lemon juice)
- 1/2 cup whole milk
Filling & Frosting:
- 1/2 cup lemon curd (jarred or from scratch) for the filling (for this, I used my maternal Grandmother’s lemon pie recipe, but that recipe is sacred to me so for now, I’m keeping it under wraps. apologies)
- 1 cup unsalted butter, softened
- 5 1/2 cups powdered sugar
- 1 tablespoon lemon zest (1 large lemon) (yeah….so…no, not a zest fan, used more lemon)
- 4 tablespoons lemon juice (1 large lemon) (or like a gallon, whatever…note you will need to balance this out with powdered sugar if you add more. this is the only place where I used bottled lemon juice because at that point I was sick and wasn’t about to be squeezing any lemons.)
- 1/4 teaspoon salt
- 1-2 tablespoons heavy whipping cream, for desired consistency (I did a dash more than 1 tbsp but then used the lemon juice)
- Preheat oven to 350 degrees. Line cupcake tins with liners (makes 15-16).
- Whisk flour, baking powder, and salt in a medium bowl.
- Add melted butter to a large bowl and mix in sugar with a hand mixer for 30 seconds, until thick and yellow. Add eggs one at at time, beating after each addition. Beat in vanilla extract, lemon juice, and zest.
- Add the flour mixture and milk alternately, starting and ending with the flour. Don’t over mix! Divide batter among liners, filling 2/3 full (about 1/4 cup of batter per cupcake). Bake for 13-18 minutes (mine came out at 18) until a toothpick comes out clean. Cool completely before frosting.
- To fill: cut out a small bit of the top/center of the cupcake. (Cut a hole that’s about the size of a dime and the amount of cupcake you take out is a little larger than a marble.) Fill each hole with about 1/2 – 1 tablespoon of lemon curd.
- To make the frosting: Beat butter until creamy. Beat in salt and 1 cup of powdered sugar at a time until it’s all added.
- Beat in lemon juice and zest. Add 1 tablespoon of heavy whipping cream and mix until smooth. Add more cream as needed for desired consistency. Frosting can be made up to 2 days ahead and stored in the refrigerator. Make sure to let it come to room temperature before using.
- Frost cupcakes by placing frosting in a pastry bag. I like the 1M tip, it gives pretty swirls. Add extra lemon zest for decoration, if desired.
Lemon curd can be found in the jam/jelly section of most grocery stores. Or make your own.
Now then. A note. When my Godmother and Mother both got here Friday night, I had just pulled the cupcakes out of the oven…there went the first one…Godmother couldn’t wait which is just a testament to how good they look/smell. I opted to say good night to family and cupcakes and hit the hay. Then it happened. BOOM! VIRAL INFECTION! DO NOT PASS GO! DO NOT COLLECT $200! boo on that. Mysteriously as I lay in bed, cupcakes kept going missing…but they had no icing. What kind of creature eats cupcakes without icing?!? No good can come of this I tell you, NO GOOD! My Godmother’s visit came and went without frosted cupcakes. My Mom happily ate some of the lemon pie filling though and no one seemed to mind eating unfrosted cupcakes. This will never not baffle me. I will again say that cupcakes without frosting are just muffins! Moving along from my crazed obsession. I made the icing today…three days later (while wearing gloves and breathing away from the food). I couldn’t stand to shuffle into the kitchen one more time and see those poor, shivering, naked cupcakes. I only filled three of them and while they’re not as pretty as my last cupcakes, they’ll do. I wasn’t so crazy about the frosting in general…even with my mistake aside. The cupcakes came out a bit wet but moist and good. Everyone seemed to like them. So I say go for the cupcakes, find a good filling recipe and shop around a bit on the icing – no harm on trying this one first, maybe its just my virus addled brain that did something wrong.